Suan Pan Zi (Abacus Seed) by Chef Pang Kok Keong
- 160 g yam
- 45 g tapioca starch
- 30 g hot water
- 2 g salt
- 4 g sugar
- 2 g white pepper powder
- 5 shallots, sliced
- 2 cloves garlic, chopped
- 50 g dried shrimp, chopped
- 2 dried cuttlefish, sliced
- 2 dried shiitake mushroom, sliced
- 3 pieces black fungus, sliced
- 70 g minced pork
- 1 stalk China leek, sliced
- 2 stalks Chinese celery, rough chopped
- 2 stalks coriander, chopped
- 1 stalk spring onion, chopped
- 200 g vegetable oil
- Fish sauce
- White pepper powder
ABACUS SEED Trim the yam and slice evenly, steam till cooked through.
Transfer to a bowl, with a fork mash the yam. While hot, knead in the tapioca starch, seasoning and hot water.
Shape into abacus seed and cook in boiling water. Remove once it floats and reserve till needed.
GARNISH Marinate the minced pork with fish sauce and pepper, reserved.
In a wok, fry the shallots till golden brown and fragrant, strain off the oil and reserve both.
Add some shallot oil in the wok, add dried shrimp, fry till fragrant, add cuttlefish, add leek.
Add garlic and fry momentarily. Add shiitake mushroom and black fungus. Add some water if needed.
Add minced pork, cook through.
Add the abacus seed, and season with fish sauce and pepper.
Stir in Chinese celery.
Dish up, sprinkle with spring onion, coriander and fried shallot.